You know what fall is all about, right? Pumpkin of course! It’s time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day.

You know what fall is all about, right? Pumpkin of course! It’s time to serve your family some homemade fluffy pumpkin pancakes for breakfast and enjoy them raving about your cooking skills for the rest of the day.

Preparation

Drain the grape leaves, then place them in a medium-sized pot and pour in enough water to cover the leaves. Bring the water to a boil, and cook the leaves for about 10 minutes, to soften them.

While the leaves are cooking, in a large bowl, combined the uncooked instant brown rice, salt, pepper, mint, grated tomato, olive oil and lemon juice. Stir until well combined. (Add additional salt if necessary.)

After the grape leaves have boiled for 10 minutes, remove the pot from the stovetop, drain the leaves and rinse them under cold water a few times.

Once the leaves are cool enough to touch, start rolling the stuffed grape leaves: Take a grape leaf, lay it flat on a plate, then place about 1 tablespoon of the rice mixture in the center of the grape leaf. Carefully roll the grape leaf like you would a burrito by rolling from the bottom up and folding in the sides as you go.

Place the stuffed grape leaf in a large pot, then repeat until you have stuffed all of the grape leaves.

Cover the stuffed grape leaves in the pot with 1/2 cup of water, and bring to a boil over medium-high heat. Once it reaches a boil, cover and reduce the heat to low.

Cook over low until the stuffed grape leaves are fork-tender, about 25 minutes. (Check the water level about halfway through. If the bottom leaves are starting to dry out, add a little more water.)